Marco Pierre White introduces new plant-based dishes to Liverpool restaurant

Marco Pierre White introduces revolutionary ‘Redefine Meat’ to Liverpool menu.

Famed chef, Marco Pierre White, is introducing a selection of plant-based dishes to the menu at his Liverpool-based restaurant. 

The new dishes will include plant-based meat from food pioneering firm ‘Redefine Meat’ meaning the Chapel Street restaurant is the first venue in Liverpool to offer the innovative new produce. 

The demand for plant-based dishes has increased as more and more guests convert to this style of diet, as the lifestyle choice becomes increasingly popular. This follows big name stars, such as Sir Lewis Hamilton, transitioning to plant-based eating, among many others.

Helping to reduce obesity, improve blood pressure and decreasing the levels of type two diabetes, many also switch for health reasons, using ‘Veganuary’ as the starting point for their new diet.

The no-nonsense chef now hopes guests will enjoy the new dishes that sit alongside the regular favourites. 

Commenting on the availability of the new dishes Marco, said:

“There is room for a variety of dishes on our menus, with the increase in plant-based dishes reflecting what more and more customers now want.  

“The world needs to eat less meat, but the reality is that until recently, plant-based meat products have fallen short in terms of the quality and versatility required for our menus. 

“Redefine Meat’s products expand the plant-based industry beyond minced meat products. to whole muscle cuts, while providing all the sustainability and health benefits of plant-based without compromising on taste and texture.” 

While the number of vegan dishes is increasing, the chef, labelled the original ‘enfant terrible’, is keen to point out that it won’t affect the rest of the menu, which will still cater for all tastes and diets.

Marco added: “I learnt a lot when I was on the vegan diet, giving me a good insight into what makes a good vegan recipe. You can’t expect to get away with offering a vegetable lasagne or vegetarian moussaka as an after-thought. 

“What we’ve done is develop recipes and combinations that are not only appealing, but also cater for those who now enjoy a vegan diet. 

“I’m in the business of feeding people and feeding them well in a nice environment with excellent service and that is what I think we’ve achieved with the new range of plant-based options.”

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